Fig Chutney

This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards. Seasoned with warming spices like cloves and ginger, it also makes for a great DIY Christmas gift idea.

This easy Fresh Fig Chutney is one of my favorite ways to eat figs. I love how the added warming spices and the plump raisins enhance their taste and natural sweetness.

I know Fig Chutney sounds a little bit like Christmas, but I eat this sweet and sour chutney all year round, using fresh figs if they are in season or frozen ones if they’re not. This Fig Chutney is so good you shouldn’t wait for Santa to make some! Not to mention your house will smell amazing of cinnamon, cloves and nutmeg.

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You can serve some Fig Chutney with white meat and it also pairs nicely with cheese, especially all creamy and buttery cheeses like Brie or Jarlsberg.

If you tried this Fig Chutney, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Fig Chutney

This sweet Fresh Fig Chutney with raisins and apples is the perfect accompaniment for white meat, cheese platters and charcuterie boards. Seasoned with warming spices like nutmeg, cloves and ginger, it also makes for a wonderful DIY Christmas gift idea for your foodie friends.

40 Comments

Totally have to try this chutney. I adore figs, and I’m lucky enough to have a neighbour with a very prolific fig tree who is happy for me to raid the tree as they don’t eat them. I have several months to wait for that to happen (it’s winter here), but I’ve bookmarked this for when the season arrives.

You are very lucky indeed! I bet you have enough figs to freeze some and enjoy them all year round, don’t you?
I’ve seen that you live in New Zealand! I’ll be moving to Australia in a couple of months, so I’ll be experiencing reverse seasons too!!
Thanks for the photos 🙂

At least one month for sure, and maybe even two. But I couldn’t tell for sure because it always disappears very fast from my fridge! But make sure to save some until wednesday so you can try a delicious sandwich recipe I’m so excited to share! 🙂

i HAVE A BUCKET OF FIGS BOUGHT TO ME BY MY NEIGHBOUR I AM GOING AWAY TOMORROW BUT FIGS ARE TOO GOOD SO i AM BOTTLING THEM NOW YAY I LIVE IN AUSTRALIA AND THE FIGS GROW TWICE A YEAR AND HUNDREDS OF THEM CURRENTLY A 42% DAY BEEN IN THE POOL WITH MY GRANDKIDS

We, too, have a prolific fig tree and need more than just a fig jam recipe in order to not waste all the figs. We just tried making this chutney recipe. Thank you for the good directions; yes, it’s a simple process but I appreciate straightforward.
So I think it turned out very nicely. The combination of ingredients thickened up just like it’s supposed to and has a nice paste consistency. I like that it has a savory background taste in conjunction with the spices and I’m looking forward to topping some rotisserie chicken with it.
Thanks to Marie-from-Sydney for a great recipe!

I just made this today and it is amazing! I had to cook it longer than the recipe suggested to really cook out the liquids; maybe 1 1/2 hours? It’s so delicious, I may have to hit my neighbor up again for a last picking before fig season is over. And 4+ cups of quartered figs yielded 3 pint jars of chutney.

My mother-in-law’s fig tree produced a ton of fruit this year, and I made a few trips over to pick them. I made this about 2 weeks ago, and it tastes amazing and is ridiculously easy to make! I used the figs in a few different recipes, but I think this is my favorite.

*Now here is the statement about how I did it differently that everyone hates (myself included).*
I don’t care for ginger and didn’t have nutmeg, so those were omitted. I used a whole clove instead of ground since that’s what I had. With that being said, it was still fantastic. I’m getting ready to make another batch right now. Thanks so much for sharing!

Haha you made me laugh Heather. I don’t mind the “i did that” comments, quite the contrary actually 🙂 It’s great to know the recipe was still good without these spices. So glad you enjoyed this chutney!

If you soak the dry figs for a while in water, or spray them and put them in a plastic bag overnight, they should plump up.. Or perhaps you could make up the recipe and let it sit for several hours before you cook it… It would be a bummer to want to make this recipe and only have dry figs. I’d say try it… it will be delicious… My two cents

Amazing chutney…..I made with dried figs as I had big pack from Costco sitting in fridge. As figs were not fresh I could cook for 30min only as it was sticking and got thick, also I didn’t have apple cider vinegar so I used mix of normal and balsamic vinegar so may be that’s why 30min was enough. But irrespective the taste is amazing cold or hot both taste fantastic…me and my husband couldn’t stop eating. Oh ya I added Chili flakes as well as suggested in one previous review. Thanks so much for sharing…I will keep making it now.

I am an Aussie living in Holland and so miss having a fig tree to plunder. My mum always made fig jam and added a tablespoon of grated fresh ginger. It adds a fresh zest to the sweetness of the figs.
I also make a fig chuntney here in NL and ofcourse always have to use dried figs. I cover them with boiling water and soak overnite. It works perfectly and you seem to get an even more intense fig flavour. I also pine nuts at the end. So yummy all year round!

My dad has fig trees and has gave me a few kilos and ended up making fig jam for the 1st time the other day and now he has given me another few kilos and thought I’d make chutney this time (as well will be my 1st time). So I have a few questions, this recipe makes about a 300ml jar? Do you cool it down 1st before bottling it up? Do the jars have to be hot (as that’s how i did it with the jam)

By the way this recipe sounds amazing, so I’m going to give it a try 🙂

You lucky girl! This recipe makes about 1.5 cups (255 grams / 9 oz). The jars don’t have to be hot and you can pour the chutney while it’s hot. I’ve always kept this chutney is the fridge so I’m not sure if it stores well like a jam.

Hi Marie,
I’m having a go at this recipe, you don’t mention if the raisins are drained. I am assuming they are. It just makes for a very thin sauce. Wondering if I need to add water? Also you don’t mention to cover while the mixture is simmering. Again, I assume not?

I love this! We have a prolific fig tree and enough freezer jam and chopped figs in the freezer for the year plus, so I was happy to find it. My changes: Golden raisins soaked in hot brandy (other sweet alcoholic beverages would work); 1 tsp grated fresh ginger; 1/2 tsp lemon zest; 1/2 tsp crushed red chilies. I do drain off the brandy after soaking, toss all in the pot at once, store in freezer but next year I may do water-bath. Thank you!!!